A rapid analytical method was developed and optimized to determine gluten content in bread. Existing gluten quantification methods were inappropriate for bread with high gluten content because they were optimized to analyze shallow gluten content. To overcome this problem, the first method of quantifying the gluten content in bread was developed by modifying the gluten analysis method in cereal grains. Heat-stable gliadin was selectively quantified for gluten quantification using high-performance liquid chromatography (HPLC), and gliadin peaks were separated using an Agilent SB-C8 column. The specificity, linearity, accuracy, precision, limit of detection (LOD), and limit of quantification (LOQ) were measured for validation. The calibration curve of gliadin had high linearity (R2 = 0.9996), and LOD and LOQ were 0.03 and 0.10 g/100 g, respectively. The relative standard deviation (RSD) values of intra- and inter-day precision were less than 2.49% and 1.54%, respectively. Recovery ranged from 90.73% to 93.87%, with RSD values less than 2.06%. These results indicate that the HPLC method for quantifying gluten in bakery products is efficient, reliable, and reproducible.

Abstract
서 론
재료 및 방법
    실험 재료 및 시약
    표준물질 선정과 제조
    시험용액 제조
    HPLC 분석
    통계분석
결과 및 고찰
    표준물질 선정
    분석법 검증
    특이성과 직선성, 검출한계와 정량한계 확인
    정확성 및 정밀성 확인
    제품에서의 글루텐 함량 분석
요 약
감사의 글
References
Author Information

• 나예림(SPC 식품생명공학연구소) | Yerim Na (SPC Research Institute of Food and Biotechnology, SPC Group)
• 허성원(SPC 식품생명공학연구소) | Sung Won Hur (SPC Research Institute of Food and Biotechnology, SPC Group)
• 박성훈(강릉원주대학교 식품영양학과, 강릉원주대학교 해람제빵연구소) | Sung Hoon Park (Department of Food & Nutrition, College of Life Sciences, Gangneung-Wonju National University, Haeram Institute of Bakery Science, Gangneung-Wonju National University) corresponding author